Maple Sour Cream Pound Cake

Several slices of tangerine sour cream pound cake on a cutting board, with a loaf of the cake in the background.

5 from 1 vote

This pound cake is great for dessert, a snack in the afternoon with a cup of tea, or for breakfast. It's all good. This recipe is adapted from I Am A Honeybee blog, which was inspired by Grandmother Paula's Sour Cream Pound Cake on the Food Network.

Prep Time35

Cook Time1 10

Total Time1 45

Course: Dessert

Cuisine: Any

Keyword: sour cream pound cake, tangerine pound cake

Servings:

Calories: 516.4kcal

Author: Susan Pridmore

Equipment

10-inch bundt pan (or tube pan)
Standing Mixer
Cooling rack

Ingredients

3 cups (13.5 ounces) all-purpose flour
½ teaspoon baking soda
½ pound unsalted butter 2 sticks
3 cups granulated sugar
2 teaspoons finely grated orange zest
1 cup organic cultured sour cream or full-fat sour cream
1 teaspoon vanilla extract
1 teaspoon maple extract
6 large eggs

Instructions

Preheat oven to 325˚F. Prepare a 10-inch bundt or tube pan by spraying very generously with non-stick cooking spray.
(Or use 4 paper mini-loaf bakeware measuring 2.5” wide X 7” long X 1.8” high like I did which don't need any prepping at all.)
In a medium bowl, whisk together the baking soda and flour and set aside.
In a large mixing bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar together. If your butter is cold, run the mixer at the second speed for a few minutes to warm it up. Then mix on high for 7 minutes. The butter - sugar mixture should turn lighter in color when ready.
Add the orange zest and mix for another 2 minutes.
Add the sour cream, vanilla extract, and maple extract, and mix until completely incorporated.
Add the eggs one at a time, alternating with adding portions of the dry ingredients. Do not add an egg until the previous egg and dry ingredients are mixed into the batter.
Pour the mixture into the prepared pan, place on a baking sheet (just in case any runs over), and bake for 1 hour 20 minutes. When done, the top of the cake should feel springy to the touch, and a toothpick inserted into the middle of the cake should come out clean.
(If you use the smaller paper loaf pans, for example for gifts, bake for 1 hour 10 minutes.)
Cool for 5 minutes on a cooling rack, and then slip a sharp knife around the outer and inner edges of the pan. Turn the pan upside down to release the cake.

Nutrition